Low-fat Stir-fried Vegetable Spaghetti | Vegan/Vegetarian Recipe. Have I ever mentioned that Boyfriendlovlie is quite a great cook? After blogging for so long, I am quite surprised that I have never blogged about and praised Boyfriendlovlie’s culinary skills. Mind you though, when we first met, more than a decade ago, he could barely even cut vegetables, let alone cooking. I remember his first attempt, which was way back during our pre-vegan days, at trying to cook me something. He made a big fry-up with meat burgers, sausages and potato chips. At that time he really thought he was going to impress me. Bless him. Quite candidly, I must admit that a spaghetti stir-fry is one dish that he masters better than I do. For now, let’s just sit back and enjoy this cooking demo of a low-fat Stir-fried Vegetable Spaghetti from my personal Chef at home (aka Boyfriendlovlie). Ingredients (serves 2) Bring a large pan of water to boil. So, I do hope you’ve enjoy this recipe. Stir-fried Vegetable Spaghetti | Vegan/Vegetarian Recipe Recipe type: Main Dish Cuisine: Fusion.
Spicy Vegetable Chili Recipe. “Vegetarian chili loaded with fresh vegetables and a variety of beans! An easy vegetable chili recipe that’s full of flavor!” Watch me make this vegetable chili from start to finish! Isaac is on another vegetable strike. These strikes use to really worry me when I was a new mom. This current vegetable strike has axed out everything but broccoli. When he goes on these vegetable strikes, the best thing to do is to let him make his choice and respect it, knowing it will change. I’m not complaining though because I LOVE this vegetable chili just as much! You may remember a VERY similar recipe I did for vegetarian chili way back in 2011. Since we are expecting our first winter storm this weekend this vegetable chili should give my husband plenty of energy to shovel off that drive way! Spicy Vegetable Chili Author: Divas Can Cook Serves: Serves 8-10 Ingredients Instructions Heat oil in a large pot over medium heat.
Notes. This Herbed Chicken Salad Over Crispy Rice Is Exactly What We Want on | Bon Appetit. You know that feeling when you cook a new recipe and you love it so much that you can't wait to make it all the time? This is what happened to me after cooking senior food editor Rick Martinez's Herbed Chicken Salad over Crispy Rice. It's got everything you want for a blah weekday—fresh herbs, lots of texture—and it's the kind of meal that both kids and adults can get down with. Okay, enough waxing poetic. Here's what you need to know so you can have a similar feeling of zen. (Just want the recipe? Click here!) Cook 2 cups white rice in a large pot of boiling salted water for about 5 minutes until slightly chalky.
Meanwhile, heat 2 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Here's something I had never done before: Spread a clean kitchen towel on a flat work surface and place a lid (for the medium skillet you already have been using) in the center. Heat 4 Tbsp. oil in same skillet over medium-high until very hot and shimmering, about 2 minutes. Get the Recipe:
Salads. Sides. Vegan Beer Battered Fish & Chips | The Edgy Veg. Vegan Beer Battered Fish & Chips Author: The Edgy Veg Recipe type: Main Cuisine: British 1 large long eggplant 1 ½ tsp kelp granules, milled to a powder 1 tbsp lemon juice 1 tsp garlic powder 2-3 cups vegetable broth 1 (12-ounce) bottle beer 1½ cups organic all-purpose flour ½ cup organic all-purpose flour, reserved 1 tsp kelp granules ¼ tsp pepper 1 tsp salt 1 tsp garlic powder In a long casserole dish, mix together kelp granules, broth, lemon juice, and garlic powder whisk until smooth. Sign up to receive recipes, tips, products and more straight to your inbox. 18 Comforting Vegan Mac 'N' Cheese Recipes Everyone Can Enjoy. The Best Vegan Burger Recipe. Fat Free Wedges + garlic/vinegar/oil free sweet chilli sauce. Day 11: 3 Dinner recipes for maximum weight loss & energy! Rawcos: Delicious Raw Tacos. Roasted Buddha Bowl. It’s now March and after a few months of winter it appears I’m going crazy.
Why? Well, you can now add roasted cauliflower to my list of strange-but-true late winter food cravings. Weird, I know. Cauliflower has never been high on my list of comfort food vegetables, but for some reason I just couldn’t get the idea of a creamy roasted cauliflower recipe out of my mind. I may have just lost half of you, but hear me out; if you’ve never been a fan of cauliflower (or broccoli) this just might be the recipe that changes your mind.
To make this simple dish a meal, I roasted some chickpeas to go along with it. The temperature is slowly climbing here in Southern Ontario and like many of you, we’re anxiously awaiting spring’s arrival. Roasted Buddha Bowl Email, text, or print this recipe Yield: 3 servings For roasting and serving: For the dressing: 1. 2. 3. 4. 5. 6. 7. For nutritional info see: Buddha Bowl (without dressing) and Cashew Lemon Tahini Dressing. Rad Rainbow Raw Pad Thai. Say this recipe title 10 times fast and…you WIN! Happiness and energy in a bowl. What more could you want on a Monday? If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout and a creamy and indulgent almond butter dressing.
In other words – the perfect balance of this-tastes-freakin-amazing and this-makes-me-feel-freakin-amazing. I was bouncing off the walls with energy after I ate this….actually I still am. I swear it has nothing to do with overnight coffee concentrate. Ok, maybe a little. I know we’re only 1 week into summer, but this might just be my favourite salad of summer 2013.
This salad is inspired by a raw Pad Thai dish I enjoyed at a restaurant called Marbles in Waterloo with my buddy Ange a couple years ago. I decided to purchase a Veggie Spiralizer several months ago. Rad Rainbow Raw Pad Thai Email, text, or print this recipe 1. 2. 3. The Big Vegan Bowl. January 6, 2014Angela (Oh She Glows) Are you on Instagram? I have to say, it’s my favourite form of social media. What’s better than a constant stream of your favourite people’s photographs? You get a peek inside someone’s life, little snippets of their day. Did I mention that I came downstairs one morning and our entire unfinished Monopoly game was flipped upside down on the floor? Only a cat…only a cat. I’ll be the first to admit that I don’t always bother plating my food nicely when I’m not photographing it; sometimes the only thing I care about is how quickly I can sit down to eat. Yield2 large bowls Prep Time Cook time Total Time Ingredients: 1 large sweet potato, chopped into 3/4-inch cubes1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)1 cup uncooked quinoa1 large carrot, peeled & juliennedpurple cabbage or vegetable of choice, shreddedcouple handfuls of greens for the base (optional)lots of hummussliced avocadohulled hemp seeds.
Directions: Big Comfy Sweet Potato. Comfort food is different for all of us. For some, it’s a big bowl of macaroni and cheese, for others, it’s ice cream and chocolate sauce. Me? Sweet potatoes. For real. There is something so soothing and grounding about digging into one fresh out of the oven, loading it up with ghee, salt and cracked black pepper. It’s a simple dinner that saw me through my student years when I was living on a budget, held my hand when I dropped everything and moved across the world to Copenhagen, and continues to show me the love even now. Sweet potatoes are kind of like that favourite, threadbare white t-shirt, or the song I could listen to a thousand times without ever getting sick of it.
Well, this time I dressed up that white t-shirt with a cornucopia of yumminess: black beans, avocado, sprouts and my Red Blanket Sauce that will knock your woolen socks off. The toppings for the Big Comfy Sweet Potato are up to you. Directions: 1. Directions: 1. Sweet Potato Gnocchi. Method: In a large bowl, combine sweet potatoes, nutmeg and salt and stir to thoroughly combine. Add flour and gently work into potato mixture until it is no longer sticky and holds together. You may need to add a little more flour. Divide mixture into 4 pieces. On a well-floured work surface and using floured hands, gently roll each piece into a long rope about 1/2-inch thick. Cut each into 1-inch pieces. Meanwhile, bring a large pot of water to a boil. *If you’re making a larger batch, extra gnocchi can be dusted with flour and frozen in a single layer on a parchment-paper-lined baking sheet at this point. You're Going to Need a Bigger Bowl.
Photo These hearty vegetarian meals in a bowl (or on a plate) are inspired by the Korean dish bibimbap. I call them “Big Bowls” because they are also inspired by a popular food truck I’ve eaten at, in Portland, Ore., whose only offering is called Whole Bowl, and is a comforting bowl of brown rice, with black beans, salsa, avocado and queso blanco. The long line of people I observed at this truck confirmed for me the fact that a simple, satisfying meal with grain, protein and terrific vegetables can be worth standing in line for. Each dish this week consists of a combination of a whole grain and vegetable preparation, with protein in the form of tofu, beans or cheese.
Sometimes the vegetables are as simple as cabbage kimchi, which I buy at Korean markets or at Trader Joe’s, accompanied by roasted red peppers and a delicious marinated, miso-glazed oven-baked tofu. ThePerfectBurger. Bibimbap. View gallery Enlarge Credit: Todd Coleman SERVES 4 FOR THE SAUCE: ¾ cup gochujang (Korean spicy soybean paste; available here) 6 tbsp. lemon-lime soda, such as Sprite 3 tbsp. doenjang (Korean soybean paste; available here) or miso 2 tbsp. corn syrup 2 tbsp. sesame oil 2 tbsp. minced garlic 2 tbsp. minced ginger 1 tbsp. brown rice vinegar 1½ tsp. sesame seeds FOR THE BIBIMBAP: 4 oz. mung bean sprouts 8 oz. baby spinach 12 dried shiitake mushrooms 6 tbsp. canola oil 3 tsp. sesame oil 2 tbsp. plus 2 tsp. minced garlic 2½ tsp. minced ginger Kosher salt and black pepper, to taste 6 oz. gosari (called bracken fern), cut into 3″ pieces (optional) 2 small Korean squash or zucchini, halved and cut crosswise into ¼″-thick slices 2 medium carrots, julienned ¼ small daikon radish, julienned ¾ tsp. sesame seeds 8 oz. firm tofu, cut into ½″-thick slabs 4 cups cooked white sushi rice 4 sunny-side-up eggs 2 leaves chicory, thinly sliced 2 leaves green-leaf lettuce, thinly sliced 1 scallion, thinly sliced.
Portia and Ellen's Vegan Red Beans and Rice. Kimchi Fried Rice recipe on Food52. Author Notes: If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you. Once sautéed, kimchi loses some of its pungent harshness, but answers back with an addictive, tangy-spicy warmth that deepens with a little time spent sizzling. Kimchi is so flavorful, it makes the perfect fried rice base. No need to mix in egg or smother it with soy sauce. You could probably dispense with every other ingredient; all you really need is kimchi, rice, and heat. It would still taste so good. This recipe has a little more than that going for it, though. I based it off a recipe I found in a discount Japanese cookbook, of all places (from a series that a friend and I have dubbed "bookazines"), and modified it to be more like dishes I’ve enjoyed in restaurants in Korea.
For the fried rice in the photo, I opted for shrimp, but I’ve also made it with chicken before (and pork would work, too). Serves 4 Ingredients Optional Ingredients. Macaroni Peas recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up Author Notes: From River Cottage Veg, by Hugh Fearnley-Whittingstall, who recommends garnishing with fresh basil and parsley. Serves 4 1 pound shelled small peas, fresh or frozen 10 ounces pasta, in a small shape (like macaroni, fusilli, orecchiette) 3 tablespoons butter 1 garlic clove, chopped 1/4 cup parmesan, coarsely grated Put on a large pot of salted water on to boil. This recipe is a Community Pick! Share this Recipe Tweet this Recipe Tags: pasta. Udon Miso n' Cheese. One of our favorite stops on our trip around Japan was to a restaurant where the owner grew his own wheat to make udon.
So, for my first recipe from the road, I wanted to do a non traditional take on the dish. I don’t make it exactly like they do in Japan (since we aren’t using actual udon flour, which is very high in gluton). And on top of the noodles being non traditional — so is the sauce. Udon is served cold in the summer and hot in the winter. Usually it is served with dashi, mirin and soy sauce. Udon noodles are actually quite difficult to make. Udon noodles: 2 cups flour (plus 2 Tablespoons if needed)2/3 cup warm water1 1/2 teaspoon sea salt Sauce: 1 tablespoon butter1 tablespoon red miso1 tablespoon grated parmesan cheese1 teaspoon shaved bottarga (optional) Sift the flour into a bowl. With a large rolling pin, roll the dough out onto a big table. Cook the noodles in boiling water for 8 minutes.
Veggie Burgers for Now and Later. Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52. Today: Gena converts us to the delicious, versatile convenience of veggie burgers with a recipe for Zucchini Quinoa Burgers. Veggie burgers. To many, the expression itself is a contradiction in terms. So what's a veggie burger, anyway? I've experimented with countless combinations and approaches to veggie burgers, and I have my personal preferences: varied and creative herbs and spices, ample use of beans and lentils to add protein and texture, and the unexpected inclusion of veggies. What I love most about veggie burgers is their versatility. The only downside to veggie burgers is that there's a learning curve involved. 1.
That said, you don't have to be religious about the three category rule. 2. 3. 4. And as for toppings? See the full recipe (and save and print it) here. Vegan Sloppy Joes - Super Bowl Recipes. Lemongrass Tofu Banh Mi Recipe. Www.bonappetit.com/wp-content/uploads/2014/01/FLC-ALL-RECIPES-2014.pdf. Mujaddara with Spiced Yogurt recipe from Food52.